Spiced Rice Salad (Sort of Morroccan-y)
2 1/2 cups rice, cooked and cooled (I use brown, but use whatever you please)
2 scallions, diced finely
1 cup almonds, roughly chopped
3-5 stalks celery, diced finely
1 medium apple (or 2 small), diced finely
1/2 cup currants (or sultanas)
2 tablespoons Indian curry powder
1/4 cup orange juice
1/4 cup white wine vinegar
1/4 cup oil (whatever you like on salads)
cilantro, chopped roughly
fresh chilies, chopped roughly
1. Mix rice, onions, almonds, celery, apple and currants. In a separate bowl, mix curry powder, orange juice, vinegar and oil.
2. Mix both mixtures together well. Cover and leave for 1-2 hours (in the fridge or not - I prefer not as it's better served room temperature.), stirring occasionally to let flavours combine.
3. Serve in a big bowl, topped with cilantro and chilies.
This recipe is really nothing fancy, but it is really tasty. One side of my family is fairly uncultured; I'm pretty sure this is the only thing they cook with the words 'curry' involved. I'm pretty sure it was invented to use up the massive amounts of almonds at my Nanna's house...But still, it's yummy! And it's a really good contrast to generic picnic food. Also, a vegan dish that doesn't scream vegan.
Source of recipe: Modified from family picnic.